Start by placing the eggs in a bowl and whisk them very well. Add the sugar and mix again well.
Add the oil and mix for 2 minutes.
Add the water and the wheat flour, mix well, add the baking powder, gently mix, then transfer the batter to a cake mold greased with butter and flour. I’m using a 25cm diameter cake mold.
Take this cake mold to a preheated oven at 180°C (356°F) for 45 minutes.
Now, into a saucepan, add the condensed milk, the milk, the coconut milk, and the milk powder, mix well until combined. Take this pan over medium-low heat and keep stirring until the syrup boils. After that, turn off the heat and set syrup aside.
Once the cake has baked through, unmold and make some holes all over it.
Into the mold in which the cake was baked, pour 1 cup of the syrup we’ve made, evenly spreading it. Put the cake back into the mold, making sure the pierced side is facing down.
Now pierce the other side of the cake and pour the rest of the syrup, spreading well.
Run a knife around the sides and center of the mold, so that all the syrup goes down to the bottom.
Set the cake aside at room temperature for about 1 hour.
Then unmold the cake again and sprinkle some milk powder all over it.